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Chicken Cacciatore Recipe




Source of Recipe


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List of Ingredients




Marinara Sauce:
1/4 cup olive oil
8 cloves garlic, chopped
1 teaspoon chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon crushed red pepper flakes
2 (28-ounce) cans whole Italian tomatoes (San Marzano brand
recommended)

Chicken:
1 whole 3- to 4-pound chicken
Salt and black pepper to taste
1/4 cup olive oil (do not use extra-virgin olive oil)
1 medium onion, thinly sliced
3 cloves garlic, sliced
1/3 cup dry sherry
2 to 4 cups Marinara Sauce from above
1/2 to 3/4 pound sliced fresh mushrooms
15 to 20 pitted gaeta olives (substitute kalamata olives if gaeta are
unavailable)
4 fresh basil leaves, chopped




Recipe



To make sauce: Heat the oil in a large saucepan over medium heat. Add
the garlic and cook until soft. Add the parsley, basil and red pepper
flakes and heat to release flavors, about 10 seconds.

Drain the liquid from the canned tomatoes and reserve. Crush the
tomatoes with your hands and add to the garlic mixture. Add the reserved
juice and bring to a simmer. Simmer gently for 30 to 40 minutes, but do not
let the sauce reduce or overcook. Refrigerate until needed. Makes 6
cups.

To make chicken: Cut the chicken into 8 pieces and season with salt and
pepper. Over medium-high heat, heat the olive oil in a skillet large
enough to hold the chicken pieces without crowding. When the oil is hot,
carefully add the chicken pieces, being careful as it will splatter.
Brown the chicken on both sides and remove from the pan. Add the onion
and cook for 1 to 2 minutes, or until soft. Add the garlic and cook for 1
minute more. Drain off the oil and add the chicken back to the pan. Add
the sherry and cook over high heat, scraping any browned bits from the
bottom of the pan, until reduced by half.

Add 2 cups of the Marinara Sauce. Use 4 cups if needing extra sauce for
a side dish of pasta. (Freeze any remaining sauce.) Reduce heat and
gently simmer for about 30 minutes, turning chicken pieces once or twice.
Add the mushrooms, olives and basil and continue simmering for 15
minutes more. Turn off heat and let rest for 15 minutes. Skim fat from the
surface. Taste and adjust seasoning. Serve hot.

Yield: 4 servings

Credits
Recipe from: Tuscany Grill, Portland, Oregon